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Хлебное прозрение
Александр Деревяшкин
23
Textural Characteristics of World Foods
1
Die Bierbrauerei
Ludwig Narziss
0
The Microbiology of Safe Food
Stephen J. Forsythe
0
Food Wastes and By-products
0
Aquaculture in China
0
Practical Food Rheology
0
Teas, Cocoa and Coffee
0
Progress in Food Preservation
0
Phytonutrients
2
Fish Cognition and Behavior
Culum Brown
0
Dates
0
Biotechnology and Genetics in Fisheries and Aquaculture
Andy Beaumont
0
Molecular Biological and Immunological Techniques and Applications for Food Chemists
0
Statistics for Sensory and Consumer Science
Tormod Næs
0
The Seafood Industry
0
Sensory and Consumer Research in Food Product Design and Development
Jacqueline H. Beckley
0
Analytical Methods for Food and Dairy Powders
Romain Jeantet
0
Time-Dependent Measures of Perception in Sensory Evaluation
0
Intelligent Agrifood Chains and Networks
0
Flavour
0
Marine Ornamental Species Aquaculture
0
Fish Reproductive Biology
0
Food Safety for the 21st Century
Sara E. Mortimore
0
Tropical and Subtropical Fruits
0
Vitamine und Spurenelemente
0
Sustainable Food Processing
0
Organic Meat Production and Processing
0
Lebensmittelsicherheit und Lebensmitteluberwachung
0
Nanotechnology in the Agri-Food Sector
0
Ozone in Food Processing
0
World Fisheries
Rosemary Ommer
0
Handbook of Fruits and Fruit Processing
0
Handbook of Seafood Quality, Safety and Health Applications
0
Aquaculture and Behavior
0
Handbook of Meat, Poultry and Seafood Quality
0
Handbook of Poultry Science and Technology, Primary Processing
0
Advances in Fisheries Science
0
Biofilms in the Dairy Industry
0
Biotechnology of Bioactive Compounds
0
3,8
23
Tekst
Александр Деревяшкин
Хлебное прозрение
5,0
1
PDF
Textural Characteristics of World Foods
0
0
PDF
Ludwig Narziss
Die Bierbrauerei. Band 1 - Die Technologie der Malzbereitung
0
0
PDF
Stephen J. Forsythe
The Microbiology of Safe Food
0
0
PDF
Food Wastes and By-products. Nutraceutical and Health Potential
0
0
PDF
Aquaculture in China. Success Stories and Modern Trends
0
0
PDF
Practical Food Rheology. An Interpretive Approach
0
0
PDF
Teas, Cocoa and Coffee. Plant Secondary Metabolites and Health
0
0
PDF
Progress in Food Preservation
4,5
2
PDF
Phytonutrients
0
0
PDF
Culum Brown
Fish Cognition and Behavior
0
0
PDF
Dates. Postharvest Science, Processing Technology and Health Benefits
0
0
PDF
Andy Beaumont
Biotechnology and Genetics in Fisheries and Aquaculture
0
0
PDF
Molecular Biological and Immunological Techniques and Applications for Food Chemists
0
0
PDF
Tormod Næs
Statistics for Sensory and Consumer Science
0
0
PDF
The Seafood Industry. Species, Products, Processing, and Safety
0
0
PDF
Jacqueline H. Beckley
Sensory and Consumer Research in Food Product Design and Development
0
0
PDF
Romain Jeantet
Analytical Methods for Food and Dairy Powders
0
0
PDF
Time-Dependent Measures of Perception in Sensory Evaluation
0
0
PDF
Intelligent Agrifood Chains and Networks
0
0
PDF
Flavour. From Food to Perception
0
0
PDF
Marine Ornamental Species Aquaculture
0
0
PDF
Fish Reproductive Biology. Implications for Assessment and Management
0
0
PDF
Sara E. Mortimore
Food Safety for the 21st Century. Managing HACCP and Food Safety Throughout the Global Supply Chain
0
0
PDF
Tropical and Subtropical Fruits. Postharvest Physiology, Processing and Packaging
0
0
PDF
Vitamine und Spurenelemente. Bedarf, Mangel, Hypervitaminosen und Nahrungsergänzung
0
0
PDF
Sustainable Food Processing
0
0
PDF
Organic Meat Production and Processing
0
0
PDF
Lebensmittelsicherheit und Lebensmitteluberwachung
0
0
PDF
Nanotechnology in the Agri-Food Sector. Implications for the Future
0
0
PDF
Ozone in Food Processing
0
0
PDF
Rosemary Ommer
World Fisheries. A Social-Ecological Analysis
0
0
PDF
Handbook of Fruits and Fruit Processing
0
0
PDF
Handbook of Seafood Quality, Safety and Health Applications
0
0
PDF
Aquaculture and Behavior
0
0
PDF
Handbook of Meat, Poultry and Seafood Quality
0
0
PDF
Handbook of Poultry Science and Technology, Primary Processing
0
0
PDF
Advances in Fisheries Science. 50 Years on From Beverton and Holt
0
0
PDF
Biofilms in the Dairy Industry
0
0
PDF
Biotechnology of Bioactive Compounds. Sources and Applications
1
2
3
4
5
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